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nutritional value

Term for the physiological value of a food, depending on the amount and the ratio of its ingredients. However, since this also depends on the type of preparation and the combination of individual foods, and the scientific evaluation of individual substances is not yet certain, it is not yet a fully objectifiable quantity. The main components of the nutritional value for a food are the so-called "big four", that is the calorific value and the content of proteins (Proteins), carbohydrates and fats. The content of minerals and also play a role vitamins, The usable energy is called the physiological calorific value . This value corresponds to their energy content during "combustion" (cellular respiration) in the body.

The evaluation of this combustion is called quantitative nutritional value . This is given in kilojoules, but the outdated term kilocalorie is still used. The conversion: 1 kcal = 4.1868 kJ; 1 kJ = 0.2388 kcal, 1 kcal = 1.163 Wh (watt-hour). Nutrition labeling means the indication of the average nutritional value on the packaging. They are usually given voluntarily within the EU, but can be found on numerous foods. The use of certain terms is per EU Regulation regulated with limit values per 100 g or 100 ml. For example, these are low in fat, low in carbohydrates and low in sugar. At the Wine “low in carbohydrates” means a maximum of 7 g per glass, which is the case with most wines.

Alcohol contains the most calories after fat, almost twice as much sugar, Wine has a relatively high calorific value or large proportion of calories, namely around 550 to 600 Kcal per 0.75 liter bottle or 90 to 100 Kcal per glass ( red wine a little more) which is mainly due to the alcohol content is due. With a bottle brandy with 38% vol alcohol, this is around three times. The alcohol is a high energy source, this is 7 Kcal per gram, which is an average of almost 90 Kcal per eighth of wine. One liter of wine corresponds to approximately: 0.8 kg of potatoes, 1 l of whole milk, 10 eggs, 100 g of butter, 400 g of rye bread or three rolls with 50 g of liver cheese. People need around 2,500 Kcal per day for light work and around 4,000 Kcal for heavy work. The US beverage multinational Diageo started in 2004 to indicate the "big four" on the labels of some wines. example Chardonnay : 124 Kcal, less than 1 g protein, 3 g carbohydrates, 0 g fat per 5-ounce serving “(0.15 l).

A declaration on label is not necessary for a wine. See under the keywords Food Information Regulation (LMIV). diabetics wine. health and Vinotherapie,

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